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2014-10-23
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For pictures and full review, pls visit:http://madamechewy.com/2014/10/18/dibs/Opened by 3 young Singaporeans (one of them is a chef), Dibs is definitely not your typical, run-of-the-mill restaurant and bar. Step in and you’ll find an unpretentious and snug space, simply furnished. Although their website describes the food to be Modern European, touches of Asian influences grace many dishes. The folks here are serious about standing out from the crowd, and Chef Leong does so by utilizing unusual
http://madamechewy.com/2014/10/18/dibs/
Opened by 3 young Singaporeans (one of them is a chef), Dibs is definitely not your typical, run-of-the-mill restaurant and bar. Step in and you’ll find an unpretentious and snug space, simply furnished. Although their website describes the food to be Modern European, touches of Asian influences grace many dishes. The folks here are serious about standing out from the crowd, and Chef Leong does so by utilizing unusual ingredients, adding a touch of exoticism to the evening.
Service is friendly and fast, the young lady who served us was chirpy and accommodating.
Japanese flavors blossom in this indulgent Meat Butter ($16) – essentially veal marrow, seasoned with teriyaki, crowned with bonito and glittered with parsley. Bone marrow is acquired taste, so some may not be fond of it (M and I are not fans of this but W savored it with adoration)
With meat so tender it can be pulled apart by a fork, the Charred Lamb ($26) is definitely a carnivore’s dream. Drizzled onto the stack of lamb spare ribs, is a sauce made with yoghurt which minimize the gamey taste of the meat (this was what our server informed us, we didn’t find the lamb gamey at all). Served with root vegetables and garnished with coriander.
Steak and Radish ($34) may look dry on the exterior, but upon slicing, reveals a moist interior, with just the right amount of fat. The beef short rib is cooked sous-vide for 24 hours, which explains the beautiful moist and tender meat. Radish tempura side is a refreshing change from the classic fries or potatoes which typically accompanies. Glittered with bonito flakes and comes with a Bovril dip.
Duck Stack ($36). Nesting on a bed of mushrooms and adorned with foie gras, the sliced duck breast was quite ordinary.
All three mains could have been better if they were less oily.
Bacon and Apples ($16). Elements include an apple pie filled with chunks of not overly sweet apples, buttermilk ice cream and a strip of bacon-which all went amazingly well together. Our only grouse would be the portion- for $16, we definitely expected more.
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